Isolation and Characterization of a Protease-Producing Bacterium, Bacillus amyloliquefaciens P27 from Meju as a Probiotic Starter for Fermented Meat Products

Abstract

This study was performed to select protease-producing Bacillus sp. as a potential probiotic starter for fermented meat products. In order to isolate protease-producing bacterium from meju, measured the diameter of the clear zone on agar plate (TSA, 1% (w/v) skim milk) and analyzed for intracellular protease activity, then 10 Bacillus-like strains were isolated. Three Bacillus-like strains (P19, P27, and P33) among 10 strains were able to tolerate in acidic condition (TSB, pH 2.5, 2 h incubation). These 3 strains were showed antimicrobial activity against food-borne pathogenic bacteria. These vegetative cells of 3 strains were showed a survival rate of 0.04% to 0.08% under the artificial gastric acidic condition (TSB, pH 2.5 with 1% (w/v) pepsin), but spore-forming cells were 56.29% to 84.77%. Vegetative cells of 3 strains were the least bileresistant, while spore-forming cells of 3 strains showed higher survival rate more than 76% under artificial bile condition (TSB, 0.1% (w/v) oxgall bile). In these strains, P27 strain was finally selected as a good probiotic strain. P27 strain was tentatively identified as Bacillus amyloliquefaciens by API CHB kit and 16S rDNA sequence analysis. The results of this study suggest that B. amyloliquefaciens P27 can be used as a potential probiotic starter for fermented meat product.

Probiotic characterization of Bacillus subtilis P223 isolated from kimchi

“…Protease activity of Bacillus was determined using the method described by Lee et al [21] with some modifications. Briefly, 1 mL of the culture supernatant was reacted with 1 mL of 0.6% casein solution (in 0.05 M potassium phosphate buffer, pH 7.5) at 37°C for 10 min.…”

GROWTH PROMOTION OF GENETICALLY IMPROVED Pinus taeda SEEDLINGS BY INOCULATION WITH SPECIES OF Bacillus.

“…Shahzadi et al (2019) reported that this species can degrade long chained hydrocarbons, producing small metabolites. Other enzymes described to occur in B. amyloliquefaciens strains include chitinases (Wang et al, 2002), proteases (Lee et al, 2010) and laccases (Pan et al, 2011). This, in fact, may help plant growth by accelerating decomposition of organic residues (even the more chemically complex ones) and nutrient mineralization.…”